Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

The perfect fall desserts are warm, full of rich flavors, and (if you're a lucky Traeger owner) roasted with delicious wood smoke. These apples hit all of the right qualifications for an absolutely outstanding fall treat, and are so simple to prepare and bake, you'll come back to this recipe over and over again. We have been known to core and stuff the apples the morning of, then throw them on the grill to bake while dinner is cooking. If preparing in advance, just make sure to dip the partially skinned apples in a bowl filled with 6 cups of water and the juice of a lemon. This will prevent them from browning before you have a chance to bake them.

 

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Prep Time: 15 minutes (plus 30 minutes for the dried fruit to steep)
Cook Time: 45 minutes to an hour
Serves: 6
Recommended Pellets: Apple, Cherry, Pecan

INGREDIENTS
1/2 cup dried cranberries, raisins, or currants
1 tablespoon candied ginger, finely diced (optional)
1-1/4 cup hot apple cider or juice
6 large crisp baking apples, such as Braeburn, Fugi, Gala, Granny Smith, etc.
6 ounces cream cheese, at room temperature
3 tablespoons firmly packed brown sugar
2 tablespoons butter, at room temperature
1/2 teaspoon vanilla
1/2 teaspoon cinnamon 
Pinch of nutmeg
1/4 cup chopped walnuts, plus additional walnut halves for garnish

PREPARATION

Put the cranberries and ginger, if using, in a small heatproof bowl and pour the hot apple cider over them. Let the mixture steep for 30 minutes, then drain, reserving the apple cider. Set aside.

Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

In a medium bowl, combine the cream cheese, brown sugar, butter, vanilla, cinnamon, and nutmeg and mix until smooth. Stir in the 1/4 cup of chopped walnuts and the reserved cranberries and ginger.

Core the apples, from the stem end, leaving the bottom intact. (If you accidentally punch a hole in the bottom, plug it with a marshmallow.) Pare 1/2-inch of skin from the equator of the apple to keep the skin from splitting as it roasts.

Spoon the filling into the apples. Arrange the apples upright in a snug baking dish. Pour the reserved apple cider in the bottom of the dish.

Roast the apples until they are tender, 45 minutes to 1 hour, basting occasionally with the apple cider. Serve warm garnished with walnut halves.